Melt butter in skillet over medium/low heat and add garlic. When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat. Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.

In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes. In a separate deep pan, cook bow-tie pasta according to the package directions. Set aside. In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches

Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring. Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend. Add chicken to heat through. Add pasta and stir to heat through. Serve.